Effect of microcapsules of chia oil on Ω-3 fatty acids, antioxidant characteristics and oxidative stability of butter

BACKGROUND: Ω-3 fatty acids perform several therapeutic functions in the body, however, their applications are limited due to the inferior oxidative stability. To improve the oxidative stability and release properties of Ω-3 fatty acids, microencapsulation is performed. Butter is a good source of fa...

Descripción completa

Detalles Bibliográficos
Autores principales: Ullah, Rahman, Nadeem, Muhammad, Imran, Muhammad, Khan, Muhammad Kamran, Mushtaq, Zarina, Asif, Muhammad, Din, Ahmad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6966832/
https://www.ncbi.nlm.nih.gov/pubmed/31948460
http://dx.doi.org/10.1186/s12944-020-1190-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6966832/
https://www.ncbi.nlm.nih.gov/pubmed/31948460
http://dx.doi.org/10.1186/s12944-020-1190-5

Ejemplares similares